Chili's #141
2903 N Dale Mabry Hwy, Tampa, FL 33607 · Permanent Food Service · License 3907068
What drove the grade
Floor soiled/has accumulation of debris.
How the score was calculated
- Starting score100
- Violations at the Nov 2 complaint inspection2 basic (1 repeat)-3
- Safety score97
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Complaint inspection
- First visitNov 2, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
2 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Basic2
Code 22, Food-contact surfaces clean and sanitized: Interior of microwave has accumulation of black substance/grease/food debris.
By dry storage room. Operator cleaned and sanitized at time of inspection.
Fixed on the spotRepeat violation
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
In walk-in freezer.
Earlier inspections 1
B86Routine inspection6 violations, 3 high priority No follow-up needed
- First visitAug 31, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Reach-in cooler at cook line: raw beef burger 45°F, sliced cheddar cheese 51°F, fried mozzarella 57°F. Operator moved items to walk-in freezer for rapid cooling. Re temped: raw beef burger 39°F, sliced cheddar cheese 42°F, fried mozzarella 43°F.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Ran dish machine and tested 0ppm chlorine. Chlorine container nearly empty, operator replaced with a full chlorine container, ran dish machine multiple times, retested 100ppm.
Fixed on the spot
Code 41, Chemicals and toxic substances: Warewashing sanitizing solution exceeding the maximum concentration allowed.
Sanitizer tested 500+ppm in three-compartments sink at bar. Operator diluted with water, tested 200ppm.
Fixed on the spot
Intermediate1
Code 16, Dishwashing facilities and test kits: Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
Basic2
Code 22, Food-contact surfaces clean and sanitized: Interior of microwaves has accumulation of black substance/grease/food debris.
At cook line and expo line.
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.